Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
On the morning of our final day, we made pasta: Strozzapreti, cappelletti, tagliatelle, tagliolini and passatelli, a dumpling-like pasta special to Emilia-Romagna.
On our final afternoon, we went to Forlimpopoli to learn how to make piadina, the native flatbread of Romagna.
Recipe for quince jam and quince paste from Marzia Brigante from the Punk Domestics trip to Italy in January, 2012.
These chips are perfect to pack for travel and make snacking healthy on the road. You can use any varietal of pears or mixed them up for a flavor explosion. Make sure your pears are firm enough to slice on a mandolin so they don't fall apart. Enjoy!
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